Blueberry Muffins with Crumb Topping
Original recipe
Ingredients
- Crumb topping:
- 1/4 C sugar
- 1/4 C flour
- 3/4 tsp cinnamon
- 2 Tbs Earth Balance butter
- Muffins:
- 1/2 C Tofutti sour cream
- 1/4 C honey
- 1/4 C brown rice syrup
- 1 tsp vanilla
- 3/4 C soymilk
- 2 C flour
- 1/4 C wheat germ
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 to 1 1/2 C blueberries (I used large frozen ones and so 1 cup is good. If you use smaller ones, go with 1 1/2 cups)
Directions
Preheat oven to 350.
Use a pastry blender to combine the crumb topping ingredients. Set aside.
For the muffins, combine sour cream, honey, brown rice syrup, vanilla and soy milk in a bowl. In a smaller bowl, combine the flour, wheat germ, salt and baking powder, then gradually add to the wet mixture. Combine well. Gently stir in the blueberries.
Either use muffin cups, or spray a muffin tin with cooking spray. Fill muffin cups 2/3 full and generously sprinkle the tops with the crumb topping. I made 8 large muffins. You could probably get 12 smaller ones if you prefer.
Bake for 35-40 minutes. Let cool on a rack for 5-10 minutes before removing from the pan. Enjoy!
Information
- Category
- Breads, Muffins